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Whisky and Dining
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History Whisky and Food Scotland has no long-established tradition of enjoying whisky with a meal and has never been a table drink unlike wine, ale, and beer. Weather to have whisky with or without food has also been influenced by social position and geography. In the Scotish Lowlands. A gentleman would enjoy claret or rum punch with his food, whilst those at the other end of the social scale would enjoy whisky neat. In the Highlands whisky crossed the social boundaries and was a warming drink thanks to the harsher climate. Famous whisky drinkers included Elizabeth Grant of Rothiemurcus, who wrote "in our house, the bottle of whisky...was placed on the side-table with cold meat every morning. In the pantry, a bottle of whisky was the allowance per day, with bread and cheese in any required quantities.". She added that a decent gentlewoman began the day with whisky!. Today a growing number of connoisseurs have started to match whisky with food to help enhance meals through careful whisky/food pairing Whisky and Cooking Few Scottish cook books show any reference to the use of whisky in cooking. There are a few traditional recipies such as cranachan or trifle, or regarding Burns Night. The habit of pouring a shot of whisky over the haggis. When cooking, most cooks and chefs use brandy, sherry, or port. There are various theories from whisky being considered too precious a drink and to use it in cooking would be sacrilage or that it's harsh flavours and aromas would spoil the dish. Today chefs and cooks are experimenting more with whisky in recipies. In Kentucky a bourbon-style cooking school has been established by Jim Beam with demonstrations each September at the Kentucky Bourbon Festival. Whisky flavours and aromas Single malts, pot-still whiskies, bourbons, and rye whiskies offer a interesting range of tastes and aromas, which are just as varied as wine. Such flavours include kippers, snow peas, peppered mackerel, bacon, apple crumble, creme brulee, vanilla and hot cross buns. When a whisky and a meal are paired correctly they can increase the enjoyment of the meal. Whisky flavour profiles Whisky aromas that can help enhance a meal are : Shellfish: seafood dishes go well with sweet, light, vanilla-tinged malts matured in bourbon casks Cinnamon Sticks: Cinnamon, ginger, pepper, and star anis provide a spice bridge between food and whisky. Basil: Grassy malts are enhanced when a dish contains herbs like tarragon, basil, mint, or thyme. Redcurrents: Summer fruits go well with malty, floral Lowland whiskies, while citrus fruits are a good match with peaty Islay malts. Using whisky with food Whisky and food pairings When pairing whisky with food the characteristics of the meal it will compliment. If a highly medicinal single malt such as a Laphroaig is paired with a apple crumble the experience will be a disaster. Therefore a fresh, light-bodied Lowland single malt will go well with a fish dish. A heavier, more aromatic whisky will go well with beef or duck. Lighter, fruitier Japanese whiskies like Yamazaki go well with tuna and salmon in sushi and sashimi dishes (often best served chilled). There needs to be a balance between the competing flavours. So that neither the whisky or the meal are allowed to dominate the other. A smoky, peaty, or peppery whisky goes well with oysters and smoked fish and contrasts such as "sweet and sour" are also ideal. Chilli heat can be matched to sweetness for example. Lastly an acidic whisky can cut through a very sweet dish as well as neutralizing excessive fat or richness in other dishes. One last example is oysters and smoked fish with a big, smoky, peaty, peppery whisky such as Talisker from Skye Whisky and cooking Whisky is ideal for cooking in stir fries or any asian cooking and as a finishing to a dish. whisky can be used as a marinade and can be used in fruit salads and can be used in the French cooking method flambe or whisky can be used in place of flambe. For example, an Islay malt can be used to glaze sauteed scollops or langoustines afetr being taken off the heat See Also
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